Caracterización fisicoquímica y evaluación nutricional de los frutos deshidratados de arrayán (Myrcianthes Hallii (O. Berg) Mc Vaugh) para el desarrollo de barras energéticas como suplemento alimenticio

Abstract

The growing interest in healthy eating has driven the search for functional ingredients from native resources, such as the myrtle (Myrcianthes hallii (O. Berg) McVaugh), an underutilized Andean fruit with high nutritional and antioxidant potential. This research focuses on its chemical and functional characterization, with the goal of incorporating it into energy bars. This research also aims to propose a healthy alternative that contributes to improving the diets of populations with nutritional deficiencies, while also promoting the sustainable use of local biodiversity. To achieve these objectives, an experimental methodology was used that included the collection and dehydration of myrtle fruits, followed by laboratory analysis to determine their nutritional composition (protein, fiber, fat, vitamin C, and antioxidants). Three energy bar formulations were subsequently developed with different proportions of the fruit and evaluated through sensory, bromatological, and microbiological tests. Finally, the process was complemented by statistical analysis to select the most accepted and technically and nutritionally viable formulation. As a result, it is demonstrated that myrtle is a promising source of bioactive compounds and can be successfully integrated into functional products such as energy bars, maintaining its stability and nutritional value after processing. Therefore, this proposal not only provides an innovative solution for dietary supplementation but also strengthens the valorization of native species, opening up opportunities for sustainable agroindustrial development in rural communities in Ecuador.